Instant Green Chili Pickle

All Spicy lovers get ready to shaken by this hot fiery green Chili Pickle. There are lots of variety of Chili Pickles but this is a recipe which my mother makes it. It goes well with anything like stuffed paratha, rice and dal, biryani or anything you like. Here comes the hot spicy recipe of Green Chili Pickle on your way...

Heat the oil in smoking. Take off from the heat and add hing and turmeric powder along with above prepared powder.

Mix well and keep it aside uncovered to cool down.

Once cold mix it with chillies.

Combine all the ingredients and toss well. Bottle in a sterilized glass jar.

This pickle is ready to eat immediately. But tastes perfect once kept under the sun for 3 to 4 days so that the flavors mellow down. It stays refrigerated for upto 3 months.

Note:

Split Mustard are the skinned and split seeds also called Rai na Kuria or Rai ke chawal which is easily available in Indian grocery store. To make your own split f mustard seeds, roast the seeds on very low flame for a minute or so just to make it warm. Take them out in a mortar and using the pestle press the seeds couple of times. The skin of the seeds will break and you will get split seeds. this adds a beautiful aroma to the pickle.

Choose medium spicy chili which are long and thick. I choose Indian version of chilies. This chilli pickle is only for those who can take the hottest of spices and even then my advice is to eat it in moderation.

Like all pickles make sure all the utensils you are using is dry. Sterilize the glass jar by boiling it in a hot water for a few minutes and let it dry completely before using it. This will increase the shelf life of the pickle.

this pickle tastes perfect after the the resting period. so check the salt after one week and if needed, add more.